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To top a bed of kale and jasmine rice (also infused with fragrant saffron), we’re coating bites of chicken in a bold, smoky spice blend before pan-searing them alongside briny Castelvetrano olives—a Sicilian variety known for their bright green color and buttery texture. It’s all finished with a dollop of irresistibly creamy, aromatic aioli.

Ethan Mick

with Saffron Rice & Olives

Smoky Chicken & Aioli

Chopped Chicken Breast

Jasmine Rice

Kale

Garlic

Mayonnaise

Saffron

Crème Fraîche

Castelvetrano Olives

Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder, & Onion Powder)

Ingredients

Wash and dry the **kale**. Separate the leaves from the stems; discard the stems, then roughly chop the leaves. In a medium pot, combine the **rice**, **saffron**, **a big pinch of salt**, and **1 cup of water**. Heat to boiling on high. Once boiling, place the **chopped kale** on top of the rice. Reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and stir to combine. Cover to keep warm.

Prepare the kale & make the saffron rice:

While the rice cooks, using the flat side of your knife, smash the **olives** to release the pits. Discard the pits, then roughly chop the olives. Peel **1 clove of garlic**; using a zester, finely grate into a paste (or use the small side of a box grater).

Prepare the remaining ingredients:

While the rice continues to cook, pat the **chicken** dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the **spice blend** to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat a drizzle of **olive oil** on medium-high until hot. Add the **seasoned chicken** in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the **chopped olives **and **1/4 cup of water **(carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until most of the liquid has cooked off and the chicken is cooked through. Turn off the heat.

Cook the chicken:

While the chicken cooks, in a bowl, combine the **mayonnaise**, a drizzle of **olive oil**, and **as much of the garlic paste as you’d like**. Taste, then season with salt and pepper if desired.

Make the aioli:

Add the **crème fraîche** to the pot of **saffron rice**; stir to combine. Taste, then season with salt and pepper if desired. Serve the** cooked chicken** (including any liquid from the pan) over the **finished saffron rice**. Top with the **aioli**. Enjoy!